Directions:
- Cook pierogies according to package directions. Drain, reserving 1/2 cup of cooking liquid; cover pierogies to keep warm.
- Spray a large skillet with non-stick vegetable spray. Add frozen vegetables; cook until tender and golden and most of the liquid is cooked off. Stir in tomato sauce and reserved liquid; heat through.
- Toss vegetable mixture with pierogies; season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 460.4 Kcal (1928 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 91.85mg | 4% | |
| Potassium | 1785.48mg | 38% | |
| Total Carbs | 100.93g | 34% | |
| Sugars | 22.68g | 91% | |
| Dietary Fiber | 14.74g | 59% | |
| Protein | 12.47g | 25% | |
| Vitamin C | 125.3mg | 209% | |
| Vitamin A | 2.8mg | 95% | |
| Iron | 5.1mg | 28% | |
| Calcium | 134.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 47.76 Kcal (200 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 9.53mg | 4% | |
| Potassium | 185.24mg | 38% | |
| Total Carbs | 10.47g | 34% | |
| Sugars | 2.35g | 91% | |
| Dietary Fiber | 1.53g | 59% | |
| Protein | 1.29g | 25% | |
| Vitamin C | 13mg | 209% | |
| Vitamin A | 0.3mg | 95% | |
| Iron | 0.5mg | 28% | |
| Calcium | 13.9mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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